Recipe of the Week: Mango Rice Salad w/Shrimp

Hi ladies,
So this is a recipe from my cooking magazine of choice, Cooking Light. It was on the cover of their June 2005 edition, and I couldn't resist trying out such a colorful summery dish. If you're not a fan of shellfish, simply substitute the shrimp with chicken. So, here's to another summer menu!

Mango Rice Salad w/Grilled Shrimp

1 tbl minced fresh garlic
1 tbl minced peeled fresh ginger
1 tbl soy sauce
4 tsp curry powder
1/8 tsp ground red pepper
1/8 tsp ground cumin
1.5 pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long grain rice (try basmati or jasmine)
3/4 cup shredded carrot
2 cups diced peeled mango (about 2)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tbl chopped fresh cilantro
1 tbl chopped fresh parsley
2 tbl lime juice
1/2 tsp salt

1. Combine first 6 ingredients in a medium bowl. Add shrimp, toss to coat. Cover and chill 1 hour.
2. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.
3. Prepare grill or grill pan to medium-high heat.
4. Thread 3 shrimp onto each of 12 (6-inch) skewers (soak skewers beforehand to avoid burning). Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired. Yield: 6 servings.

Here is a nice simple dessert that would go well with the main course - if you're not too tired of mangoes. I haven't tried it yet, but it sounds refreshing.

Mango-Lime Parfaits

1/2 cup sugar
2 tbl water
1 tbl light-colored corn syrup
1/4 cup fresh lime juice
3 cups vanilla low-fat ice cream
1 1/2 cups chopped peeled mango
10 gingersnap cookies crushed

1. Combine first 3 ingredients in a microwave safe bowl; microwave at high for 1 minute, or until sugar melts. Cool completely. Add juice to syrup mixture; stir well.
2. Spoon 1/4 cup ice cream into each of 6 parfait glasses; top each serving with about 2 tablespoons chopped mango. Drizzle 1 tablespoon syrup mixture over each serving; top each serving with 1 1/2 teaspoons ginger-snap cookie crumbs.
If you want, repeat the layers - or just leave it simple!

Happy Cooking!